Mixed Grain Tabbouleh

Adding brown rice to this traditional Middle Eastern favorite adds a healthy twist. You get the benefit of two nutritious complex carb grains–bulgur and brown rice.

Yield

Makes 6 (1-cup) servings

Ingredients

1/2

cup uncooked bulgur wheat

3

cups canned chicken broth, divided

1

cup uncooked long grain brown rice

1

cup chopped tomatoes

1/4

cup fresh mint leaves, chopped

1/4

cup fresh basil, chopped

1/4

cup fresh oregano, chopped

1/2

cup minced green onions with tops

3

tablespoons fresh lemon juice

3

tablespoons olive oil

1/2

teaspoon salt

1/2

teaspoon black pepper

Preparation

Combine bulgur and 1 cup chicken broth in 1-quart saucepan. Bring to a boil over medium-high heat. Reduce heat to low. Simmer, covered, 15 minutes or until broth is absorbed and bulgur is fluffy; set aside.

Combine brown rice and remaining 2 cups chicken broth in 2-quart saucepan. Bring to a boil over medium-high heat. Reduce heat to low. Simmer, covered, about 45 minutes or until broth is absorbed and rice is tender; set aside.